- 3 cups (750 mL) toasted cinnamon cereal, coarsely crushed
- 4 cups (1 L) Breyers® Creamery Style™ Natural Vanilla Ice Cream
- 1/2 cup (125 mL) caramel ice cream topping, heated
- 1 cup (250 mL) fresh blueberries and/or sliced strawberries
Preheat oven to 350°F (180 C).
Arrange cereal on aluminium-foil-lined baking sheet and bake 5 minutes or until crunchy; cool completely.
Shape Breyers® Creamery Style™ Natural Vanilla Ice Cream into 16 1/4-cup (60 mL) balls, then freeze 1 hour or until firm. Evenly coat Ice Cream with cereal, then freeze until ready to serve.
Arrange Ice Cream on serving plates. Drizzle with caramel ice cream topping, then sprinkle with berries. Garnish, if desired, with whipped cream.